In 12-inch skillet, heat oil on medium-high until hot. Add mushrooms and red pepper, and cook 6 minutes or until vegetables are tender and all liquid evaporates, stirring frequently. Add frozen corn and cook 2 minutes or until heated through, stirring frequently. Remove skillet from heat.

In blender, combine spinach, egg yolks, and milk; cover and blend until pureed. In large bowl, with mixer on high speed, beat egg whites with 1/4 teaspoon salt until stiff peaks form when beaters are lifted. With rubber spatula, gently fold spinach mixture, one-third at a time, into beaten egg whites just until blended. Spoon batter into prepared pan; spread to an even layer. Bake 10 minutes or until spinach mixture is set. Lift foil with spinach mixture and place on work surface.

Return skillet, with mushroom mixture, to high heat; add green onions and stir-fry sauce. Cook mixture about 1 minute or until hot, stirring. Run knife along sides of spinach mixture to release it from foil. Reserve 1/4 cup corn mixture to garnish top; evenly spread remaining corn mixture on top of spinach mixture, up to 1 inch from long side farthest from you. Roll up from long side nearest you, lifting foil to help roll. Roll onto platter or cutting board. Top with reserved corn mixture. To serve, use a long serrated knife to cut roulade into 6 thick slices.

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